Capsicum Rice | Capsicum Pulao

Capsicum Rice is a flavourful, delicious one pot meal that is easy to make. Capsicum Rice is a must try at home when you run short of veggies. Capsicum Rice Recipe with step by step pictures.

I was skeptical whether to title it as pulao or rice as its inbetween both so I have given both the names. This can best be suited for lunchbox for office goers and for kids do try this easy pulao.

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Capsicum Rice

Capsicum Rice is a spicy, crunchy flavoured rice made by grinding the spices & lentils, tempering it with capsicum & mixed with cooked rice. Capsicum rice is savoured by people who prefer food hot & spicy.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup cooked rice I used basmati rice
• 1/2 cup capsicum I used green & red capsicum
• 1 tablespoon coconut
• 1 teaspoon roasted peanuts optional
• 1 teaspoon coriander leaves chopped
• 2 teaspoon oil
• salt as required

To temper:

• 1/4 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon chana dal
• 2 red chillies
• few curry leaves

To roast and grind to make the masala powder:

• 1/4 inch piece cinnamon
• 2 red chillies
• 1/2 teaspoon jeera
• 1.5 teaspoon coriander seeds
• 1 teaspoon urad dal
• 1.5 teaspoon chana dal

Instructions

• Dry roast the ingredients listed under ‘to roast and grind’ to golden brown and grind it to a fine powder.
• In a tawa heat oil add the ingredients under ‘to temper’ and saute then add coconut and saute until slightly browned.
• Then add the capsicum and saute for 2mins. Then add the masala powder , required salt and cooked rice.
• Cook rice with grains separated. The ratio I use is 1 cup rice : 1.5 cups of water for presoaked rice for 30mins.
• Pressure cook it for 3 whistles in medium flame. Once pressure releases, open and fluff it with a fork.
• Mix well until the masalas and capsicum is well blended with rice. Then add peanuts and coriander leaves chopped.
• Capsicum rice is a bit of spicy kind of variety rice, so its best when served warm with raita and chips.

Notes

• You can skip peanuts and add roasted cashews too.
• You can skip cinnamon if you dont like the flavour.
• The masala powder keeps well even for 2-3 weeks so you can make it well in advance and store it.
• It was a bit spicy for our taste buds, so the spice level can be adjusted to your preference.

Nutrition Facts

Capsicum Rice

Amount Per Serving (200 g)

Calories 244 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 23mg1%

Potassium 456mg13%

Carbohydrates 40g13%

Fiber 6g25%

Sugar 7g8%

Protein 7g14%

Vitamin A 2033IU41%

Vitamin C 178mg216%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Capsicum Rice

1. Rinse rice, Soak rice for 10mins,Keep aside.In a mixer add all the ingredients listed under ‘to grind’ table and grind it to a fine paste with little water.Set aside.Pin
2. In a pan heat water and let it to boil.Once it starts to boil add the rice,required salt and spices(cardamom,cinnamon,cloves and star anise) and let it cook.Cook till its soft and tender with each grains seperated.
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3. Drain the rice, fluff it up and set aside,Discard the spices.Heat a pan with oil + ghee then add jeera , let it crackle then add cashew paste.
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4. Saute for few mins till raw smell of garlic leaves.Then add capsicum and saute for 5more mins.
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5. Add garam masala powder and saute for 2mins.Add required salt.Then add rice and mix well.Fluff it up and cook for 2-3mins until the flavours blend with rice.Switch off.
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Serve hot!

Expert Tips

• You can even use leftover rice for this recipe but I prefer basmati rice for this.
• Cook rice perfectly not too mushy or undercook it.It should be soft yet grains seperated this can be attained easily by soaking rice then pressure cooking.
• You can add 1/4 chopped big onion after jeera crackles.
• This rice is very mild and less spicy.You can play with spice as you prefer.

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Capsicum Rice – Masala Version

I am becoming a fan of variety rice these days, for the main reason of easily putting it together for lunch and tasty rice in a jiffy. I made this rice for hubby to pack it up, it was a quite different recipe with the masala powder in it which is sure an interesting twist.

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Ingredients

• Cooked Rice – 1 cup (I used basmati rice)
• Capsicum – 1/2 cup( I used green and red capsicum)
• Coconut – 1 tablespoon
• Roasted Peanuts – 1 teaspoon(optional)
• Coriander leaves – 1 teaspoon chopped
• Oil – 2 teaspoon
• Salt – as required

To temper:

• Mustard seeds – 1/4 teaspoon
• Urad Dhal – 1/2 teaspoon
• Channa Dhal – 1/2 teaspoon
• Red Chillies – 2
• Curry leaves – few

To roast and grind to make the masala powder:

• Cinnamon – 1/4 inch piece
• Red Chillies – 2
• Jeera – 1/2 teaspoon
• Coriander seeds – 1.5 teaspoon
• Urad Dhal – 1 teaspoon
• Channa Dhal – 1.5 teaspoon

Method:

1. Dry roast the ingredients listed under ‘to roast and grind’ to golden brown and grind it to a fine powder.

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2.In a tawa heat oil add the ingredients under ‘to temper’ and saute then add coconut and saute until slightly browned.

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3. Then add the capsicum and saute for 2mins. Then add the masala powder , required salt and cooked rice. Cook rice with grains separated. The ratio I use is 1 cup rice : 1.5 cups of water for presoaked rice for 30mins. Pressure cook it for 3 whistles in medium flame. Once pressure releases, open and fluff it with a fork.

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4.Mix well until the masalas and capsicum is well blended with rice. Then add peanuts and coriander leaves chopped.

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This is a bit of spicy kind of variety rice, so its best when served warm with raita and chips.

Notes

• You can skip peanuts and add roasted cashews too.
• You can skip cinnamon if you dont like the flavour.
• The masala powder keeps well even for 2-3 weeks so you can make it well in advance and store it.
• It was a bit spicy for our taste buds, so the spice level can be adjusted to your preference.  

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